[capozzoli]

All right, enough Pho King around.

Lets talk Uzbek.

Plov.



All kinds of variations on this dish. This one is made by starting a stew. A mixture of chicken, carrots, onions, garlic, peas, zucchini, preserved lemon, tomato puree, a little wine and water. cumin seeds, fenugreek, oregano, cinnamon,  salt and pepper.

After the chicken is tender, estimate the liquid amount and then add an equal amount of basmati rice poured right on top of the simmering stew. Then turn it on low and cover. After about  15-20 mins it will be done. Try to keep it covered through out cooking the rice. of coarse you have to check it once or maybe twice.
Its garnished with golden raisins and cinnamon sticks.

THere are a lot of different variations on this rice dish all over the world. All kinds of different nuts and dry fruits are added. In Persian cooking they even use rose pedals.

Easy to cook too, one pot.

[beerocd]

Easy to cook too, one pot.

Crock? 

Plov = Pilaf , funny how when you get something down in one language you start to understand others too. (except English - it's totally f##ked up)

[bluesman]

Easy to cook too, one pot.

Crock? 

I think  you meant say crockpot...oops.

[capozzoli]

Easy to cook too, one pot.

Crock?  

Plov = Pilaf , funny how when you get something down in one language you start to understand others too. (except English - it's totally f##ked up)

Dont you mean Plov = Pilav?

[tubercle]

 It doesn't understand "preserved lemon".
 Please explain.

[beerocd]

Dont you mean Plov = Pilav?

Yeah, that's what I said...  
Pilaf, also called poloپلو , polao, pilau, pilav, pilaff, plov or pulao

edit: yeah I blew it, we coulda just gone back and forth on plov variations for probably a page worth of posts.

[beerocd]

It doesn't understand "preserved lemon".
 Please explain.

I'm guessing pickled, based on what Cap usually cooks.
But you can preserve them just like "strawberry preserves" too. Except it'd still be sour... and yellow.

[nicneufeld]

I've made preserved lemons before.  It's basically lemons packed and pickled in LOTS of salt, sometimes with extra spices.  Very common in moroccan food.  In my experience, the fruit inside all but disintegrates, leaving a salty, lemony brine with the peels remaining and being a strong flavoring for dishes.

Not sure, by the time they migrate all the way east to Uzbekistan, if preserved lemons are the same thing over there.

[capozzoli]

They are pretty much the same. In Uzbek, Tajik, even northern indian they do it a little different. The lemon is cubed and not whole. Then it is heavily salted and spiced, sometimes with loads of chili powder and/or garlic.

I have never tried to make the preserved lemons. Im gonna try that soon.

[euge]

Preserved lemons rock!

You don't remove the chicken while the rice cooks?

[capozzoli]

I dont but I suppose it wouldn't hurt.

 I know some like to set aside the meat and some of the stew so to sauce the top of the rice when serving. Im not sure that is authentic though.

TO explain the preserved lemon. It is basically pickled lemons. They are packed in salt and left to ferment just like sauerkraut. Sometimes spiced with clove or cinnamon or garlic. Once you try using them you will find yourself using them in all kinds of cooking. They are great.

Preserved lemons are the secret ingredient in My chicken cacciatore. So dont tell anybody.

[punatic]

Preserved lemons are the secret ingredient in My chicken cacciatore. So dont tell anybody.

HA! I knew you are Julia Child!

[bluesman]

Pickled lemon....never would have thought of doing that but...sounds good though.



Here'a a pretty interesting website of interest.

http://awesomepickle.com/archives/533

[redbeerman]

They are pretty much the same. In Uzbek, Tajik, even northern indian they do it a little different. The lemon is cubed and not whole. Then it is heavily salted and spiced, sometimes with loads of chili powder and/or garlic.

I have never tried to make the preserved lemons. Im gonna try that soon.

The Moroccan way, which is the only way I've done it, you slice the lemon and cover it with sea salt and let it sit for a few days.  I use them in a lemon and olive chicken dish.  I use the preserved lemons and about 5 different kinds of olives (with the pits, please),  There is salt, pepper, cumin, hot paprika, and some other stuff that I can't remember off the top of my head.  Very tasty.  Cooked on the stove top in a heavy skillet.

[nicneufeld]

When I did it I used Meyer lemons (from my grandmother's tree) which had a nice flavor.  But I don't think mine actually fermented, at least I didn't note any fermenting stank to it.  With all that salt and lemon juice, the acidity and such, I'd be surprised if it could ferment, almost!